Sweet Buttermilk Frozen Waffles

My kids really enjoy the typical American breakfast foods–waffles, pancakes, french toast. Unfortunately, these can typically run high in simple carbohydrates and low in nutritional value. Not so with these babies!

When I first made these, I could not believe how yummy they were just by themselves. We gobbled them up!

I also discovered that these waffles were especially good, frozen and reheated in the toaster for a quick breakfast or snack. For extra yumminess, serve them with unsweetened applesauce.

Since they are a little more labor-intesive, I always make a double-batch. Then we freeze the leftovers, as shown here, with wax paper in between the layers.

If you do not have buttermilk on-hand, you can also substitute the same amount of plain organic yogurt. I have made them this way before as well, and they still taste yummy.

UPDATE: No-White-Flour Variation

I recently made these again, this time with NO white flour! For a heartier, more filling waffle, but still with great taste, make these substitutions:

Special Note: When cooking with soy protein powders, NEVER save and reheat your baked goods. This reheating process will damage the soy isoflavones, the most beneficial part of the soy. If you use the soy version, only cook exactly what your family will finish off in one sitting. Save the rest of the batter for later.